looks like they have some oven issues... the author complained about gummy undercooked crust in the middle and in the video they are doming every pizza. Also what is this "dough is just flour and water" business? Is that for real? No yeast or salt?

Yes, very high temps there too, but there are lots of factors. How the dough is mixed and handled after mixing plays a big part as well. Also, many nan recipes call for more than just flour/water/salt/yeast. It's very hard to pin the Neapolitan texture down to being created by one thing. I have made very convincing NY style street pizza with Caputo flour, and very convincing Neapolitan pizza with American bread flour.

By the way I absolutely loved this piece and the photos. You really did a great job Offthebroiler!